Lamb Loin Chops with Greek Salad and Yogurt Lemon Sauce Recipe
Ingredients
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh juice from about 1 lemon, divided
- 2 large tomatoes, stems and seeds removed, chopped
- 1 cucumber, peeled, quartered lengthwise, and chopped into 1/4-inch pieces
- 1/2 medium red onion, thinly sliced
- 1 cup Kalamata olives, pits removed, cut in half
- 1/2 teaspoon dried oregano
- 1/4 cup plain Greek yogurt
- 2 ounces feta cheese, crumbled
- Kosher salt and freshly ground black pepper
- Four lamb loin chops, 4 to 6 ounces each
Instructions
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